Melissa Clark

Artichokes in season now. New York Times writer Melissa Clark shares her tips on how to prepare artichokes and emerge unscathed.

Everyone's going crazy for coconut oil. New York Times writer Melissa Clark explains why the saturated fat is making a comeback. Also, try her recipe for Double Coconut Granola.

Melissa Clark, writer of the weekly feature “A Good Appetite” in the New York Times Dining Section, talks about dishes that are easy to cook and that speak to everyone. In the Kitchen with a Good Appetite: 150 Recipes and Stories About the Food You Love, presents delicious, simply sophisticated recipes for foods so many of us like to eat. Clark prefaces each recipe with the story of its creation—the missteps as well as the strokes of genius—to inspire improvisation in her readers.

Melissa Clark shares some of her appetizing recipes with us, from her new book: In the Kitchen with A Good Appetite.

Melissa Clark, writer of the weekly feature “A Good Appetite” in the New York Times Dining Section, talks about dishes that are easy to cook and that speak to everyone. In the Kitchen with a Good Appetite: 150 Recipes and Stories About the Food You Love, presents delicious, simply sophisticated recipes for foods so many of us like to eat. Clark prefaces each recipe with the story of its creation—the missteps as well as the strokes of genius—to inspire improvisation in her readers.

Find out some of Melissa Clark's favorite picks after appearing on The Leonard Lopate Show.

On a day where the temperature hits 95 degrees, the last thing most people want to do is cook dinner. But the summer’s long, takeout gets expensive and there are only so many salads one can eat before boredom sits in. So today, New York Times food writer Melissa Clark brings us a whole host of new, exciting, delicious and EASY summer recipes – leafy green salads not included. The best part? None of them require you to turn on the oven.

Share your favorite cold recipes for a hot day and show us what you've made!  Upload your pictures to our Facebook page.

This Fourth of July weekend, a lot of us will be eating hot dogs, potato salad, corn on the cob, and hamburgers. But when we’re done feasting on the char-broiled delicacies that have come to represent our nation’s independence, how should we finish it all off?

Bill Yosses has some suggestions. He’s the official White House Pastry Chef, and author, along with Melissa Clark, of a new cookbook called “The Perfect Finish.” Chef Yosses joins us live from the White House, where he gives us the scoop on everything from what he serves official visitors to the first family's favorite sweets.

Below, Bill Yosses and Melissa Clark's red, white and blue berry buttermilk bundt cake with orange glaze.

It's summer time, and what better time to enjoy a fruit pie or the triumph of culinary competition? We're doing both in The Takeaway's summer fruit pie smackdown.

Melissa Clark from the New York Times is ready to rumble with her sour cherry pie. And Deb Perelman of smittenkitchen.com brings her own strawberry rhubarb pie to the competition.

Serving as the judge is Emily Elsen, third-generation pie maker, featured chef on the Cooking Channel's Unique Eats, and owner (along with her sister Melissa Elsen) of Four and Twenty Blackbirds Pie Shop in Brooklyn, NY.  (recipes after the jump.)

Today, we take our inspiration from the Girl Scouts. Across much of the country, Girl Scout cookie selling (and for some, eating) season is winding down. And if you’re like us, that means you’ve stockpiled boxes and boxes of Thin Mints, Do-Si-Dos, and Samoas.

Watch a video of the girl scout cookie smackdown!

For this week's food segment, we take our inspiration from proposed sales taxes on sweets that are sweeping the nation — from California to Mississippi and New York. Legislators, government administrators, and others say such taxes like this may help to discourage us from consuming so many 'empty calories,' and to curb the rising problem of obesity throughout the country.

Our question: Are sweets really so bad? And should we be penalized for eating them?

 

New York Mayor Mike Bloomberg is cracking down on salt in city restaurants. But is salt really that bad for us? In this week's food segment, Marion Nestle, author of "Safe Food: The Politics of Food Safety," explains the science and politics of salt. And Melissa Clark, food writer for the New York Times, compares her low-sodium homemade breakfast offerings to those sold at fast food restaurants.

For every Thanksgiving Day grocery shopper procrastinator who hasn't picked up the essentials, Melissa Clark, our food contributor and food writer for The New York Times, offers us wi...

As the winter months approach, we take a moment to explore the warm comfort of chili and the many incarnations it can take. We talk all things con carne (and a few con...

As the weather starts to cool, but summer's harvest is still available, New York Times food writer Melissa Clark has been inspired to bake. But she hasn't been baking sweets — there ...

August is typically the month where tomato enthusiasts can count on an abundance of their beloved juicy, red gems. This year, however, a "late blight" is devastating tomato crops acro...

The recession could have a silver lining for meat eaters: cheaper steak. USDA prime beef is no longer reserved for high-end steak houses. The economic downturn and surplus of choice b...

You're staring into the refrigerator, wondering what to serve for dinner, and you see it: leftover meatloaf. Can you proudly offer your guests meatloaf sandwiches? Or do you need to k...

As summer hits its stride, the nation’s farmer’s markets are filling up with fresh-from-the-farm produce. Peaches, blueberries, beets, lettuce, and okra are all in season. New York Ti...

For Part III of our Food in the City series, we’ll be discussing the tricks of cooking in a small kitchen, with food writer Melissa Clark, a frequent contributor to the Wednesday food section of The New York Times and NYTimes.com.
Watch a video of Melissa ...